Potato Soup ---- slow cooker

Bread bowls are a sandwich shop favorite for a reason. Instead of venturing out into the cold night air, fill homemade Italian Bread Bowls with chunky potato soup featuring potatoes, onions, carrot, celery, and savory seasonings.
 Makes 8-1/2 cups

6   potatoes, peeled and cut into 1/2-inch cubes (2-1/2 pounds)
2   medium onions, diced
2   carrots, thinly sliced
2   celery ribs, thinly sliced
2   (14 1/2-ounce) cans low-sodium fat-free chicken broth
1   teaspoon dried basil
1   teaspoon salt
1/2   teaspoon pepper
1/4   cup all-purpose flour
1-1/2   cups fat-free half-and-half
Italian Bread Bowls
Garnish: fresh celery leaves (cheddar cheese optional)

1 .  Combine first 8 ingredients in a 4 1/2-quart slow cooker.

2 .  Cook, covered, at HIGH 3 hours or until vegetables are tender.

3 .  Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired.
Heart healthy